18 Mouthwatering Christmas Turkey Recipes for Your Festive Feast

Christmas is just around the corner, and that means it’s time to start planning the star of the show: the turkey! Whether you’re a seasoned chef or a first-time host, finding the perfect turkey recipe can make all the difference in creating a memorable feast. From traditional roasted turkeys to unique and flavorful twists, I’ve put together 18 mouthwatering recipes that are sure to impress your guests and leave everyone asking for seconds.

Cooking a turkey isn’t difficult, but there are a few things you need to do to ensure it cooks thoroughly without drying out and whilst also tasting delicious.

My Top Tips For a Delicious Turkey Every Time

• Choose the Right Bird: Opt for a fresh, high-quality turkey for the best flavor and texture.
• Brine for Moisture: Brining your turkey overnight helps keep it juicy and full of flavor.
• Season Generously: Don’t be shy with herbs, spices, and aromatics like garlic, rosemary, and thyme.
• Use a Meat Thermometer: Ensure your turkey is perfectly cooked by checking that the internal temperature reaches 165°F (74°C).
• Let It Rest: Allow the turkey to rest for at least 20 minutes before carving to let the juices redistribute.
• Baste Regularly: Basting every 30 minutes keeps the turkey moist and adds extra flavor.
• Try Compound Butter: Rubbing the turkey with a mixture of butter and herbs under the skin can add incredible richness.
• Cook Evenly: Rotate the turkey halfway through cooking to ensure it cooks evenly.
• Stuffing on the Side: Cook stuffing separately to ensure both the turkey and stuffing cook properly.
• Use a Roasting Rack: Elevate the turkey to allow hot air to circulate and promote even cooking.
• Cover with Foil if Needed: If the turkey is browning too quickly, cover it with aluminum foil to prevent burning.
• Add Aromatics to the Cavity: Fill the turkey cavity with onions, citrus, and herbs for added flavor.
• Preheat the Oven: Ensure your oven is fully preheated before putting the turkey in to guarantee even cooking.
• Don’t Overcook: Keep a close eye on the cooking time and temperature to avoid dry meat.
• Use Pan Drippings: Make a delicious gravy from the turkey drippings for an extra flavor boost.

Make sure you also take a look at some of my other Christmas recipes too:

• 30 Christmas Mocktail Recipes
• 30 Christmas Bark Recipes
• 36 Christmas Dessert Recipes
• Non-Alcoholic Christmas Punch Recipes
• 30 Christmas Cookie Recipes
• Alcoholic Christmas Punch Recipes
• Christmas Fudge Recipes
• Christmas Cocktails
• Christmas Potato Recipes
• Christmas Side Dishes

18 Christmas Turkey Recipes

1. Classic Roast Turkey

A traditional roast turkey is the centerpiece of many TChristmas feasts. This recipe ensures a juicy and flavorful turkey with crispy skin, perfect for a family gathering. You really can’t go wrong with this recipe – it’s so simple yet tastes amazing and looks incredible on any Christmas table.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup unsalted butter, softened
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 large onion, quartered
• 2 carrots, cut into large pieces
• 2 celery stalks, cut into large pieces
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, mix the softened butter with salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage.
4. Gently loosen the skin over the turkey breast and rub some of the butter mixture under the skin. Rub the remaining butter mixture all over the outside of the turkey.
5. Place the onion, carrots, and celery in the bottom of a large roasting pan. Pour the broth into the pan.
6. Place the turkey, breast side up, on a rack in the roasting pan.
7. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
8. Let the turkey rest for at least 20 minutes before carving.

2. Herb-Butter Roasted Turkey

Infused with fresh herbs and butter, this recipe offers a moist and aromatic turkey that will impress your guests with its rich flavors.

Make sure you baste this one regularly to really get those flavors flowing and make sure your turkey doesn’t dry out.

Servings: 10-12 servings

Ingredients:

• 1 whole turkey (10-12 pounds), thawed if frozen
• 1 cup unsalted butter, softened
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lemon, halved
• 1 head of garlic, halved
• 1 large onion, quartered
• 2 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey and pat dry with paper towels.
3. In a small bowl, combine the softened butter with thyme, rosemary, sage, salt, and pepper.
4. Gently loosen the skin over the turkey breast and rub some of the herb-butter mixture under the skin. Rub the remaining butter mixture all over the outside of the turkey.
5. Place the lemon halves, garlic halves, and onion quarters inside the turkey cavity.
6. Place the turkey, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.
7. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3 to 3.5 hours.
8. Allow the turkey to rest for at least 20 minutes before carving.

3. Maple-Glazed Turkey

This maple-glazed turkey adds a touch of sweetness and a beautiful caramelized finish, making it a delicious twist on the traditional roast turkey.

I love using maple syrup in my cooking at this time of year. It tastes incredible and smells amazing too.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup unsalted butter, softened
• 1/4 cup pure maple syrup
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 large onion, quartered
• 2 carrots, cut into large pieces
• 2 celery stalks, cut into large pieces
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, mix the softened butter with maple syrup, salt, pepper, garlic powder, and paprika.
4. Gently loosen the skin over the turkey breast and rub some of the maple-butter mixture under the skin. Rub the remaining mixture all over the outside of the turkey.
5. Place the onion, carrots, and celery in the bottom of a large roasting pan. Pour the broth into the pan.
6. Place the turkey, breast side up, on a rack in the roasting pan.
7. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
8. Let the turkey rest for at least 20 minutes before carving.

4. Citrus and Herb Roasted Turkey

This turkey recipe incorporates fresh citrus and herbs to create a bright and aromatic turkey that’s full of flavor and will be a hit at your Thanksgiving table. You can’t beat the smell of citrus fruits at this time of year and they really do make a turkey taste incredible!

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup unsalted butter, softened
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 orange, quartered
• 1 lemon, quartered
• 1 lime, quartered
• 1 large onion, quartered
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, mix the softened butter with salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage.
4. Gently loosen the skin over the turkey breast and rub some of the butter mixture under the skin. Rub the remaining butter mixture all over the outside of the turkey.
5. Place the orange, lemon, lime, and onion quarters inside the turkey cavity.
6. Place the turkey, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.
7. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
8. Let the turkey rest for at least 20 minutes before carving.

5. Apple Cider Brined Turkey

Brining the turkey in apple cider infuses it with moisture and a subtle sweetness, ensuring a juicy and flavorful bird that will be the star of your Christmas meal.

If you enjoy cooking with apples, make sure you take a look at some of my apple recipes for more delicious ideas.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1 gallon apple cider
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole allspice berries
• 4 bay leaves
• 1 gallon cold water
• 1/2 cup unsalted butter, softened
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large onion, quartered
• 2 apples, quartered
• 4 cups chicken or turkey broth

Instructions:

1. In a large pot, combine the apple cider, kosher salt, brown sugar, peppercorns, allspice berries, and bay leaves. Bring to a boil, stirring to dissolve the salt and sugar. Remove from heat and let cool to room temperature.
2. Add the cold water to the brine mixture.
3. Place the turkey in a large brining bag or container. Pour the brine over the turkey, ensuring it is fully submerged. Refrigerate for at least 12 hours or overnight.
4. Preheat the oven to 325°F (165°C).
5. Remove the turkey from the brine and rinse it thoroughly under cold water. Pat dry with paper towels.
6. In a small bowl, mix the softened butter with salt and pepper.
7. Gently loosen the skin over the turkey breast and rub some of the butter mixture under the skin. Rub the remaining butter mixture all over the outside of the turkey.
8. Place the onion and apple quarters inside the turkey cavity.
9. Place the turkey, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.
10. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
11. Let the turkey rest for at least 20 minutes before carving.

6. Spiced Rubbed Turkey

This spiced rubbed turkey recipe offers a bold and flavorful alternative to traditional roast turkey. The combination of spices creates a delicious and aromatic crust that enhances the turkey’s natural flavors.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup olive oil
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional, for heat)
• 1 large onion, quartered
• 2 carrots, cut into large pieces
• 2 celery stalks, cut into large pieces
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, combine the olive oil with paprika, cumin, coriander, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper (if using).
4. Rub the spice mixture all over the outside of the turkey, ensuring it is evenly coated.
5. Place the onion, carrots, and celery in the bottom of a large roasting pan. Pour the broth into the pan.
6. Place the turkey, breast side up, on a rack in the roasting pan.
7. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
8. Let the turkey rest for at least 20 minutes before carving.

7. Garlic and Rosemary Roasted Turkey

This garlic and rosemary roasted turkey is infused with the robust flavors of fresh herbs and garlic, delivering a savory and aromatic experience that’s perfect for Christmas dinner.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup olive oil
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large onion, quartered
• 2 lemons, halved
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, sage, salt, and pepper.
4. Gently loosen the skin over the turkey breast and rub some of the garlic-herb mixture under the skin. Rub the remaining mixture all over the outside of the turkey.
5. Place the onion quarters and lemon halves inside the turkey cavity.
6. Place the turkey, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.
7. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
8. Let the turkey rest for at least 20 minutes before carving.

8. Cajun Spiced Turkey

For those who love a bit of a kick, this Cajun spiced turkey offers a flavorful and spicy twist on the traditional roast turkey, bringing a taste of the South to your Christmas table.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup melted butter
• 2 tablespoons Cajun seasoning
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large onion, quartered
• 2 bell peppers, cut into large pieces
• 2 celery stalks, cut into large pieces
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, combine the melted butter with Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
4. Gently loosen the skin over the turkey breast and rub some of the Cajun butter mixture under the skin. Rub the remaining mixture all over the outside of the turkey.
5. Place the onion, bell peppers, and celery in the bottom of a large roasting pan. Pour the broth into the pan.
6. Place the turkey, breast side up, on a rack in the roasting pan.
7. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
8. Let the turkey rest for at least 20 minutes before carving.

9. Bacon-Wrapped Turkey

This bacon-wrapped turkey combines the smoky, savory flavor of bacon with the juicy, tender meat of the turkey, creating a mouthwatering centerpiece for your Christmas feast.

As you can see from the image here, I tried this recipe out with a turkey joint, but I’ve adapted it below for a whole turkey which will work just as well.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup unsalted butter, softened
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 pound bacon
• 1 large onion, quartered
• 2 carrots, cut into large pieces
• 2 celery stalks, cut into large pieces
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, mix the softened butter with salt, pepper, garlic powder, onion powder, and paprika.
4. Gently loosen the skin over the turkey breast and rub some of the butter mixture under the skin. Rub the remaining mixture all over the outside of the turkey.
5. Place the onion, carrots, and celery in the bottom of a large roasting pan. Pour the broth into the pan.
6. Place the turkey, breast side up, on a rack in the roasting pan.
7. Lay the bacon strips over the top of the turkey, covering the breast and legs.
8. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
9. If the bacon starts to brown too quickly, cover the turkey loosely with aluminum foil.
10. Let the turkey rest for at least 20 minutes before carving.

10. Pomegranate-Glazed Turkey

This pomegranate-glazed turkey is a stunning and flavorful option for your Christmas table. The sweet and tangy glaze adds a beautiful color and a delightful taste to the turkey.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup unsalted butter, softened
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup pomegranate juice
• 1/2 cup honey
• 1/4 cup balsamic vinegar
• 1 large onion, quartered
• 2 oranges, quartered
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, mix the softened butter with salt, pepper, garlic powder, and onion powder.
4. Gently loosen the skin over the turkey breast and rub some of the butter mixture under the skin. Rub the remaining mixture all over the outside of the turkey.
5. Place the onion and orange quarters inside the turkey cavity.
6. Place the turkey, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.
7. In a small saucepan, combine the pomegranate juice, honey, and balsamic vinegar. Bring to a simmer and cook until slightly thickened, about 10 minutes.
8. Roast the turkey in the preheated oven, basting occasionally with the pan juices and the pomegranate glaze, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
9. Let the turkey rest for at least 20 minutes before carving.

11. Smoked Turkey

Smoking a turkey imparts a rich, smoky flavor to the meat, making it a delicious and memorable centerpiece for your Christmas dinner. This method requires a smoker or grill with a smoker box.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup olive oil
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 large onion, quartered
• 2 apples, quartered
• 4 cups apple cider or chicken broth
• Wood chips (hickory, apple, or cherry), soaked in water for at least 30 minutes

Instructions:

1. Preheat your smoker or grill to 225°F (107°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, combine the olive oil with smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper.
4. Gently loosen the skin over the turkey breast and rub some of the spice mixture under the skin. Rub the remaining mixture all over the outside of the turkey.
5. Place the onion and apple quarters inside the turkey cavity.
6. Place the turkey on the smoker or grill, breast side up.
7. Add the soaked wood chips to the smoker box or directly to the coals.
8. Smoke the turkey, maintaining a consistent temperature of 225°F (107°C), until the internal temperature of the thigh reaches 165°F (74°C), about 6 to 7 hours.
9. Let the turkey rest for at least 20 minutes before carving.

12. Honey-Mustard Glazed Turkey

This honey-mustard glazed turkey combines the sweetness of honey with the tanginess of mustard, creating a flavorful and visually appealing dish that’s perfect for Christmas dinner.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup unsalted butter, softened
• 1/2 cup Dijon mustard
• 1/2 cup honey
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large onion, quartered
• 2 lemons, halved
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, mix the softened butter with Dijon mustard, honey, salt, pepper, garlic powder, and onion powder.
4. Gently loosen the skin over the turkey breast and rub some of the honey-mustard mixture under the skin. Rub the remaining mixture all over the outside of the turkey.
5. Place the onion and lemon halves inside the turkey cavity.
6. Place the turkey, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.
7. Roast the turkey in the preheated oven, basting occasionally with the pan juices and any remaining honey-mustard mixture, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
8. Let the turkey rest for at least 20 minutes before carving.

13. Cranberry-Orange Glazed Turkey

This cranberry-orange glazed turkey combines the tartness of cranberries with the sweet citrus flavor of oranges, creating a beautifully glazed and flavorful bird perfect for your holiday table.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup unsalted butter, softened
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup cranberry sauce
• 1/2 cup orange juice
• 1/4 cup honey
• 1 large onion, quartered
• 2 oranges, quartered
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, mix the softened butter with salt, pepper, garlic powder, and onion powder.
4. Gently loosen the skin over the turkey breast and rub some of the butter mixture under the skin. Rub the remaining mixture all over the outside of the turkey.
5. Place the onion and orange quarters inside the turkey cavity.
6. Place the turkey, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.
7. In a small saucepan, combine the cranberry sauce, orange juice, and honey. Bring to a simmer and cook until slightly thickened, about 10 minutes.
8. Roast the turkey in the preheated oven, basting occasionally with the pan juices and the cranberry-orange glaze, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
9. Let the turkey rest for at least 20 minutes before carving.

14. Maple-Bacon Turkey

This maple-bacon turkey combines the rich flavors of maple syrup and bacon, resulting in a savory and slightly sweet turkey that is sure to be a crowd-pleaser.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup unsalted butter, softened
• 1/2 cup pure maple syrup
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 pound bacon
• 1 large onion, quartered
• 2 apples, quartered
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, mix the softened butter with maple syrup, salt, pepper, garlic powder, and onion powder.
4. Gently loosen the skin over the turkey breast and rub some of the maple-butter mixture under the skin. Rub the remaining mixture all over the outside of the turkey.
5. Place the onion and apple quarters inside the turkey cavity.
6. Place the turkey, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.
7. Lay the bacon strips over the top of the turkey, covering the breast and legs.
8. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
9. If the bacon starts to brown too quickly, cover the turkey loosely with aluminum foil.
10. Let the turkey rest for at least 20 minutes before carving.

15. Mediterranean-Style Turkey

This Mediterranean-style turkey is flavored with a blend of lemon, garlic, and herbs, giving it a fresh and zesty taste that’s a delightful departure from traditional Christmas flavors.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup olive oil
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large onion, quartered
• 2 lemons, halved
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, combine the olive oil, minced garlic, oregano, basil, parsley, thyme, salt, and pepper.
4. Gently loosen the skin over the turkey breast and rub some of the herb mixture under the skin. Rub the remaining mixture all over the outside of the turkey.
5. Place the onion and lemon halves inside the turkey cavity.
6. Place the turkey, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.
7. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
8. Let the turkey rest for at least 20 minutes before carving.

16. Asian-Inspired Soy and Ginger Turkey

This Asian-inspired turkey is marinated in a flavorful blend of soy sauce, ginger, and garlic, offering a savory and aromatic twist on the traditional Christmas turkey.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup honey
• 2 tablespoons sesame oil
• 6 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 1 teaspoon black pepper
• 1 large onion, quartered
• 2 oranges, quartered
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a large bowl, mix together the soy sauce, hoisin sauce, honey, sesame oil, minced garlic, grated ginger, and black pepper.
4. Gently loosen the skin over the turkey breast and rub some of the marinade under the skin. Rub the remaining marinade all over the outside of the turkey. Let the turkey marinate in the refrigerator for at least 2 hours, preferably overnight.
5. Place the onion and orange quarters inside the turkey cavity.
6. Place the turkey, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.
7. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
8. Let the turkey rest for at least 20 minutes before carving.

17. Southwest-Style Chili Rubbed Turkey

This Southwest-style turkey features a bold chili rub that adds a spicy and smoky flavor, perfect for those who enjoy a little heat in their Christmas meal.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup olive oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large onion, quartered
• 2 limes, halved
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Gently loosen the skin over the turkey breast and rub some of the chili mixture under the skin. Rub the remaining mixture all over the outside of the turkey.
5. Place the onion and lime halves inside the turkey cavity.
6. Place the turkey, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.
7. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
8. Let the turkey rest for at least 20 minutes before carving.

18. Italian Herb and Parmesan Crusted Turkey

This Italian herb and Parmesan crusted turkey is packed with the flavors of Italian herbs and a crispy Parmesan crust, offering a delicious and unique twist on the traditional roast turkey.

Servings: 12-14 servings

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large onion, quartered
• 2 lemons, halved
• 4 cups chicken or turkey broth

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat dry with paper towels.
3. In a small bowl, combine the olive oil, grated Parmesan cheese, basil, oregano, parsley, thyme, salt, and black pepper.
4. Gently loosen the skin over the turkey breast and rub some of the herb mixture under the skin. Rub the remaining mixture all over the outside of the turkey.
5. Place the onion and lemon halves inside the turkey cavity.
6. Place the turkey, breast side up, on a rack in a large roasting pan. Pour the broth into the bottom of the pan.
7. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature of the thigh reaches 165°F (74°C), about 3.5 to 4 hours.
8. Let the turkey rest for at least 20 minutes before carving.

I hope you enjoy trying out these recipes. Happy Christmas!